Plum is great for jams, marmalades and preserves. The jam turns out to be rich, tasty and aromatic. It can also be used as a filling for baked goods or for decorating desserts.
It is necessary
- - soft plum 2 kg;
- - sugar 1 kg;
- - 1/2 tbsp almonds;
- - lemon juice 1 tablespoon
Instructions
Step 1
Pour boiling water over the almonds and leave for 30 minutes, then peel the kernels from the brown peel. As a result, you should get white nuts. Crumble them, but not very finely, put on a baking sheet and dry in the oven until golden brown.
Step 2
Rinse the plums under running water, divide each in half, remove the seeds. Cover with sugar, add lemon juice, stir. Cover and leave overnight.
Step 3
The next day, cook the jam over high heat for 10 minutes from the moment of boiling, then reduce the heat to low and cook for 40 minutes, stirring constantly so that the fruits do not burn. Then add the chopped almonds and remove from heat after 5 minutes.
Step 4
Sterilize the jars. Spread hot jam in sterile jars, close with plastic lids or roll up. Leave at room temperature for 1 day, then store in a cool dark place or in the refrigerator.
Step 5
There is another interesting option for making plums and almonds. Peel the almonds, fry in the oven. Divide the plums in half and remove the seeds. Insert almonds into one half of the plum (instead of the stone) and cover with the other half. Gently place such fruits in a saucepan tightly to each other.
Step 6
Prepare the syrup: dilute 1 kilogram of sugar with 2 cups of water, bring to a boil and add 1 tablespoon of vanilla sugar, cook for 10 minutes. Pour the prepared syrup over the plums and leave overnight. The next day, bring the plum syrup to a boil and cook for 5 minutes, leave to cool for 4-5 hours. Stir gently while cooking. Then arrange in jars and roll up.
